Description
Individual cocoa tartlets with white-miso caramel and a glossy dark chocolate ganache cap.
Ingredients
Scale
- 1 1/4 cups (156 g) all-purpose flour
- 1/3 cup (28 g) unsweetened cocoa powder
- 1/2 cup (60 g) powdered sugar
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 large egg yolk (18 g)
- 2 tbsp (30 ml) cold whole milk
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (42 g) unsalted butter, for caramel
- 1/2 cup (120 ml) heavy cream, warm, for caramel
- 2 tbsp (36 g) white miso
- 1 tsp (5 ml) vanilla extract
- 6 oz (170 g) dark chocolate, finely chopped
- 2/3 cup (160 ml) heavy cream, for ganache
- 1 tsp (5 g) black and white sesame seeds, optional
Instructions
- Pulse the flour, cocoa, powdered sugar, and salt with the cold butter until crumbly. Add the yolk and milk and mix just until the dough holds together.
- Press the dough evenly into six 4-inch (10 cm) removable-bottom tartlet pans. Chill for 30 minutes.
- Heat the oven to 350°F (175°C). Line the shells with parchment and weights. Bake for 14 minutes, remove the weights, and bake 5–7 minutes more. Cool.
- Cook the granulated sugar in a heavy saucepan until deep amber. Carefully whisk in 3 tbsp (42 g) butter and the warm 1/2 cup (120 ml) cream.
- Remove from the heat and whisk in the white miso and vanilla. Cool for 10 minutes, divide among the shells, and chill for 30 minutes.
- Pour the hot 2/3 cup (160 ml) cream over the chopped chocolate. Rest for 2 minutes, then stir until glossy.
- Spread a thin ganache layer over each caramel-filled shell. Chill for at least 1 hour.
- Finish with sesame seeds if desired and let stand for 20 minutes before serving.
Notes
Use mild white miso and chill the caramel layer before adding ganache to preserve clean, distinct layers.